Melt 2 tablespoons of butter in a skillet over medium heat. Add 1 cup of pecans and toast for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside to cool.

Melt 1 cup of butter in a medium saucepan over medium heat. Stir constantly until foamy and nutty, about 5-6 minutes. Remove from heat and cool.

Beat 8 ounces of cream cheese in a bowl until smooth. Add 1 egg and 1 egg yolk, mix until combined. Gradually incorporate 1 cup of powdered sugar.

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

In a large mixing bowl, cream together cooled brown butter and 1.5 cups of sugar until fluffy. Add 3 eggs and 1 tablespoon of vanilla.

Gradually add dry ingredients to wet while alternating with 3/4 cup of buttermilk. Mix until just combined.

Pour batter into pan, sprinkle toasted pecans on top, and dollop the cream cheese mixture. Swirl gently for marbling.

Bake for 40-45 minutes, until the center is shiny and has a slight jiggle.

Cool in the pan on a wire rack for 45 minutes, then refrigerate for at least 2 hours.

In a saucepan, melt 1 cup of sugar until it turns golden, then whisk in 1/2 cup of butter and 1/2 cup of heavy cream for the sauce.

Pour warm caramel sauce over the chilled cake and sprinkle with reserved toasted pecans.